Ming was raised in Dayton, OH. There he cooked alongside his mother and father at their family-owned restaurant, Mandarin Kitchen.
Ming headed attended Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his sophomore summer at Le Cordon Bleu cooking school in Paris.
After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.